1.Fold one sheet of seaweed in half parallel with lines marked on rough side of sheet, cut along fold. Place a half sheet, shiny side down, lengthways across bamboo mat about 2cm from edge closest to you.
2.Dip fingers in bowl of vinegared water, shake off excess. Mould 1/4 cup of the rice into oblong shape, place across centre half of seaweed.
3.Wet fingers again, gently rake rice evenly over seaweed, leaving 2cm strip at far end of seaweed uncovered.
4.Using finger, swipe a dab of wasabi across centre of rice, flattening it out evenly.
5.Place tuna strips, end to end, in a row over wasabi across centre of rice, repeat with cucumber.
6.Starting with edge closest to you, pick up mat with thumb and index finger of both hands; use remaining fingers to hold filling in place as you roll mat. Roll forward, pressing gently but tightly, wrapping seaweed around rice and filling. When roll is complete, the strip of uncovered seaweed will stick to the roll to form a join.
7.Unroll mat; place sushi roll, join-down, on board. Wipe very sharp knife with damp cloth, cut roll into six pieces of mini maki.
8.Working quickly, repeat process with remaining seaweed, rice, wasabi, tuna and cucumber.
9.Serve mini maki immediately, at room temperature, with soy sauce and more wasabi, if desired.
makes 48 per mini maki 0.2g fat; 94kJ (22 cal) CHICKEN TERIYAKI VARIATION You can make another easy mini maki by replacing the tuna and cucumber with 2 chicken tenderloins (150g) that have been marinated for 1 hour in 2 tablespoons teriyaki sauce, then cooked through and sliced thinly. Follow the method above to step 5, substituting slices of teriyaki chicken and 2 thinly sliced green onions for the tuna and cucumber; continue with rolling from step 6.